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Vinifera grapes have naturally occuring yeast on their skins. but you're better off spending a few cents at a wine makers shop for packaged yeast. it sounds like you should pick up a basic book on winemaking also. Your hooch will produce yeast that will settle out at the end of fermentation. you can repitch that for the next batch assuming that no wild nasty variety has taken over. For vinegar you really want to buy a good mother of vinegar starter the wild varieties can be horrible, slimey, sulfur gas and meethane producing filth. Without distillation your homemade vinegar won't be strong enough to preserve anything. for $1.99 you could have bought a gallon of distilled 5% vinegar that would take a dozen man hours to produce
